Guest guest Posted January 1, 2002 Report Share Posted January 1, 2002 There are several composed salads in the archives, including this one. * Exported from MasterCook * Composed Salad Of Winter Vegetables With Romesco Sauce Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 165 Serving Size : 1 Preparation Time :0:00 Categories : Potatoes Salads, Vegetable Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Romesco Sauce (see separate recipe) 1 small cauliflower broken into florets and steamed 2 carrots -- attractively cut then steamed 3 red potatoes -- boiled and sliced 4 small red or golden beets -- roasted peeled and quartered 3 hard-cooked eggs -- quartered 12 Sicilian green olives Chopped parsley Serves 4 to 6 Romesco sauce is as good with winter vegetables as garlic mayonnaise is with summer ones. Both the sauce and the vegetables can be prepared ahead of time. Thin the sauce with enough water to give it the texture of thick cream. Arrange the cooked vegetables attractively with the eggs and olives, then spoon the sauce over or around them and garnish with the parsley. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 2, 2002 Report Share Posted January 2, 2002 At 01/01/2002: >There are several composed salads in the archives, including this one. This one Veg-Recipes/message/18093 Tomato and Tender Wheat Salad (Ebly) We could use the larger couscous called Israeli How about a winter one? * Exported from MasterCook * Spicy Roasted Vegetables with Couscous Recipe By :Very Easy Vegetarian Cookbook by Alison and Simon Holst Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons olive oil -- or canola oil 2 tablespoons lemon juice 1 tablespoon dark soy sauce 1 teaspoon minced garlic -- (1-2 cloves) 1 1/2 teaspoons ground cumin 1 1/2 teaspoons ground coriander 1/2 teaspoon sugar 1/4 teaspoon minced red chilli -- or chilli powder 1/4 teaspoon ground cloves 2 bell peppers (red, yellow, green or a combination) 2 med zucchini 2 med carrots 1 med red onion 1 cup couscous 8 ounces canned chickpeas -- 1 small can 1 cup boiling water -- or vegetable stock 1 tablespoon chopped flat-leaf parsley -- (1-2 tbsp) or mint salt and pepper -- to taste Measure the first nine ingredients into a screw-topped jar and shake to combine for the marinade. Halve and deseed the peppers, then cut the flesh into strips 1-2cm wide. Slice the zucchini and carrots lengthways into strips or ribbons 0.5-1cm thick and cut the onion into eight thin wedges. Put the prepared vegetables in a plastic bag with the marinade and toss everything together so the vegetables are evenly coated with the marinade. Leave the vegetables to marinate for 5-10 minutes, then tip them into a shallow roasting pan (or sponge roll tin) and bake/roast them for 12-15 minutes at 225ºC. Alternatively, cook the vegetables until tender in a double-sided contact grill on medium for about 5 minutes. While the vegetables cook, measure the couscous into a large bowl. Add the chickpeas then the boiling water or stock. Leave to stand for 5 minutes then fluff with a fork. Cut the cooked vegetables into 1-2cm pieces, then stir these into the couscous mixture along with any remaining marinade or cooking juices. Toss the mixture together, adding salt, pepper and chopped herbs to taste, before serving. Source: " Very Easy Vegetarian Cookbook " Copyright: " Alison Holst and Simon Holst " S(ISBN): " 0-908808-94-1 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 418 Calories; 13g Fat (26.3% calories from fat); 14g Protein; 65g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 288mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates. NOTES : Roasted vegetables, chickpeas and couscous combine in this interesting combination of colours, flavours and textures. The ingredients list may seem long but most are simply used in a marinade for the vegetables. Jo's note: This was very good, but the vegetables took twice as long to cook and it needed more water and more time to soften the couscous. I added a vegetable stock cube to the boiling water, too. Nutr. Assoc. : 0 0 0 0 0 0 0 4714 0 2236 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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